Name: Easy microwaved fish with fennel
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 cucumber English; 1.00 red pepper seeded and diced; 10.00 ml fresh ginger grated; oil; 5.00 ml black peppercorns whole; 15.00 ml brown sugar; 30.00 ml vinegar brown; 800.00 g fish fillets; butter; salt and freshly ground black pepper; 30.00 ml butter; 125.00 ml stock chicken; 125.00 ml cream; 15.00 ml cornflour blended with cold water; 5.00 ml dried dill; salt and freshly ground black pepper to taste; 1.00 lemon juice

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Ingredients (17)

SWEET 'n SOUR CUCUMBER

1.00	cucumber — English
1.00	red pepper — seeded and diced
10.00 ml	fresh ginger — grated
	oil
5.00 ml	black peppercorns — whole
15.00 ml	brown sugar
30.00 ml	vinegar — brown

FISH

800.00 g	fish — fillets
	butter
	salt and freshly ground black pepper

SAUCE

30.00 ml	butter
125.00 ml	stock — chicken
125.00 ml	cream
15.00 ml	cornflour — blended with cold water
5.00 ml	dried dill
	salt and freshly ground black pepper — to taste
1.00	lemon juice

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Method:

Halve the cucumber lengthwise then cut each piece in half (also lengthwise) and scoop out the seeds.
Using a vegetable peeler, peel off long thin strips of flesh along the length of the cucumber quarter.
Sauté the pepper and ginger in a little oil until soft. Add the peppercorns, sugar and vinegar and simmer for a few minutes.
Pour over the cucumber strips and leave for 1 hour.
Arrange the fish fillets on a microwaveproof plate, with the thicker parts facing out.
Dot each fillet with a knob of butter and season to taste with salt and pepper.
Cover the fish with wax paper and microwave for 8 minutes on 70 per cent power or until the fish is no longer glassy and is easy to flake with a fork. Turn the fish after 4 minutes.
Melt the butter and add the remaining sauce ingredients.
Microwave to 2 to 3 minutes on 100 per cent power or until the sauce thickens. Stir well at 1 minute intervals.
Serve the fish with the sweet ‘n sour cucumber strips.